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Lyre's Penicillin

NUT FREE
GLUTEN FREE
<ul> <li> <div class="page" data-page-number="1" data-loaded="true"> <div class="textLayer"><span>Originally created by Sam Ross in the mid 2000&rsquo;s in NYC, this modern classic has taking the world by </span><span>storm. The warming and soothing flavours of honey, citrus, </span><span>ginger, smoke and </span><span>Lyre&rsquo;s American Malt </span><span>make for the perfect tipple for any chilly cold night. Its tart, its spicy and its bloody delicious.</span></div> </div> </li> <li>&nbsp;</li> <li><strong>INGREDIENTS</strong></li> <li>2 Parts (60mL/ 2 Fl Oz) Lyre's American Malt</li> <li>&frac12; Part (15mL/ &frac12; Fl Oz) honey and ginger syrup</li> <li>&frac12; Part (15mL/ &frac12; Fl Oz) lemon juice</li> <li>1 Part (30mL/ 1 Fl Oz) strong smoky tea</li> <li>(Lapsang souchong or Russian Caravan tea)</li> <li>&nbsp;</li> <li class="p1"><strong>METHOD: </strong>Shake briefly with ice, strain over large ice cube</li> <li class="p1">&nbsp;</li> <li class="p1"><strong>GLASS: </strong>Old fashioned</li> <li class="p1">&nbsp;</li> <li class="p1"><strong>GARNISH: </strong>Ginger cube on skewer</li> <li class="p1">&nbsp;</li> <li class="p1"><strong>*HONEY AND GINGER SYRUP</strong></li> <li class="p1">&frac14; cup runny honey</li> <li class="p1">&frac12; cup boiling water</li> <li class="p1">1 tsp jarred ginger</li> <li class="p1"><strong>Method:&nbsp;</strong>Add boiling water to honey, stir to dissolve. Add ginger and stir thoroughly, pour into bottle. Refrigerate.&nbsp;</li> <li class="p1">&nbsp;</li> <li class="p1"><em>Libations!</em></li> </ul>

Description

  • Originally created by Sam Ross in the mid 2000’s in NYC, this modern classic has taking the world by storm. The warming and soothing flavours of honey, citrus, ginger, smoke and Lyre’s American Malt make for the perfect tipple for any chilly cold night. Its tart, its spicy and its bloody delicious.
  •  
  • INGREDIENTS
  • 2 Parts (60mL/ 2 Fl Oz) Lyre's American Malt
  • ½ Part (15mL/ ½ Fl Oz) honey and ginger syrup
  • ½ Part (15mL/ ½ Fl Oz) lemon juice
  • 1 Part (30mL/ 1 Fl Oz) strong smoky tea
  • (Lapsang souchong or Russian Caravan tea)
  •  
  • METHOD: Shake briefly with ice, strain over large ice cube
  •  
  • GLASS: Old fashioned
  •  
  • GARNISH: Ginger cube on skewer
  •  
  • *HONEY AND GINGER SYRUP
  • ¼ cup runny honey
  • ½ cup boiling water
  • 1 tsp jarred ginger
  • Method: Add boiling water to honey, stir to dissolve. Add ginger and stir thoroughly, pour into bottle. Refrigerate. 
  •  
  • Libations!
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